smoking a beef loin for T-day
- Thread starter Doc
- Start date
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Why am I afraid of what I might find on such a forum?
It's really a great forum. There is a tremendous amount of knowledge available on smoking stuff. Don't be skeert.
The only thing I don't really like about it is the fact that It's one of those forums where people give each other points. I don't really get that whole thing.
Humbug, we need our own cooking/smoking section..
With pics, Doc??
With pics, Doc??
you guys are amateurs when it comes to meat....
Admit it, you would make an excellent meat mod.
i would own that section.....deleting anything that sucked or steered people in the wrong meat direction.
- Thread starter
- #28
I start by removing all of the membrane from around the loin. Then remove the dense band of connective tissue from the side of the loin. Dump the whole thing in a bag and douse liberally with cholula.
Toss in the fridge overnight.
Toss in the fridge overnight.
- Joined
- Dec 17, 2005
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Stole the show with the smoked pork shoulder. All seven pounds of it were gobbled up. It was more popular than the turkey, which my sister-in-law made and was the juiciest turkey I've ever had. Hope she wasn't jealous.
how is that a loin?? it looks like the eye from the ribeye. Loins dont have eyes, unless youre talking a whole loin saddle which has the ribeye and shortloin attached.
nevertheless, it looks great.
nevertheless, it looks great.
- Thread starter
- #35
It was effin good.
I don't care what they call it, it was nummy. The pkg said beef loin. I'm no meat expert (such as yourself) so I go with the pkg label...
Had leftover taco's today. Chopped the beef up fine, heated it up in a cast iron skillet, made a quick pico w/ tomatoes, green onions and cilantro- nice change up.
so does your woman...